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Category Archives: Recipes

Cheesy Broccoli Soup

Broccoli! It’s our all time favourite. And today, we are going to introduce a new way to enjoy this good food. By the way, if you are crazily in love with broccoli (Like bly), you ought to take note of this. Too much of broccoli will actually cause hyperoxaluria and also interfere in blood thinning medications. Well we guess moderation is the key word when it comes to food.

We tried different version of making broccoli soup and we found a perfect recipe for a rich and flavourful cheesy broccoli soup (We’re going to share with you!). Just by looking at the pictures, you can imagine sipping the mouthwatering flavours of the soup! Oh yes, it definitely satisfies a cheese lover’s cravings!

Ingredients: 1 organic broccoli, 1 onions, 1/3 block of butter, 1 cup milk, 1/4 cheddar cheese, 2 cups organic veg broth, 1 small carrots, 1/2 cup flour

1. Steam broccoli & carrots till soft and toss with olive oil and salt
2. Blend broccoli with veg broth
3. Melt butter and stir-fry onions then pour into blender
4. Melt butter and add flour to achieve roux base
5. Add milk and 1/4 block of cheese and stir to ensure a smooth creamy base
6. Pour in everything from blender
7. Stir and mix well
8. Thicken when necessary
9. Garnish with shredded cheese and a piece of broccoli

(Serves 2 pax)

We’ll be sure to make our own croutons to top with our hearty soups!

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Posted by on October 17, 2012 in Uncategorized, Vegetarian

 

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Beef Stew

Beef Stew

Bly wrote down the recipe in our little cookbook and I followed according to each and every step. This is definitely a recipe that’s full of flavour and easy to cook.

Beef is one of our favourite red meat and we use them to cook bulgogi or spaghetti with ground beef (Or mould them into meatballs).

Beef requires much more attention and handling to make sure the meat is cooked to the right tenderness. Definitely chicken and pork are much easier to handle from this perspective.

For our beef stew, we are using tomato puree as a base for the soup instead of beef stock. The sweet and sour tomato puree creates a layered texture as it acts as a contrast to the sweetness of the beef cubes. You just feel like continuing the soup journey to taste what are the other flavours present in the beef stew.

We used extremely lean beef for this beef stew as we want to cut down the fats in our diet. After cooking for 2 hours, our lean beef meat became rock hard cubes. At this stage, you have to persevere and continue to keep it cooking under low heat for another 4-6 hours. It is only after this long process where the collagen in the beef breaks down and you will achieve tenderized juicy beef cubes!

Here’s the recipe! Simply delicious!

 
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Posted by on October 15, 2012 in Beef-based, Recipes, Tomato-based

 

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Chicken Ragout!

This has consistently featured on Soup Spoon’s menu and it’s one of our favourite yummy soup whenever we visit the restaurant. We’ve always been impressed with the success of Soup Spoon. It has elevated the Singapore soup culture to a whole new level ever since it stormed into the food scene. With its consistent core menu and the occasional odd new quirky soup recipes, you just can’t get enough of Soup Spoon.

Chicken ragout is actually quite easy to recreate on your own. Hoe can do it, so can you!

Ingredients: diced potatoes, carrots, cucumber, green capsicum, onion, garlic, tomato puree, mushrooms, milk, organic chicken stock, chicken, 2 teaspoon of olive oil, salt, flour.

Even though the main star in this soup is chicken but if you look through the ingredient list above, you will find a wide range of vegetables in this soup which makes it a real healthy soup. You basically can just have this soup with rice/bread and it will be a satisfying complete meal for the day.

Hoe is a sucker for potatoes and he just enjoys biting on the potato cubes. A great alternative to enjoying potatoes besides french fries and curry chicken with potatoes. 🙂

 

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Avocado Tomato Soup

We got some inspirations from other bloggers and decided to create our own avocado soup. Oh well, it turned out to be a disaster! 😦

A few of our Saturdays were burnt because of work. A quick resolution to an express home cooked dinner – Keep it as simple as possible.Being Acting smart, we dumped the peeled avocado and tomatoes into the blender, topped with organic chicken stock and then it went…

Tadar~

Please do not be deceived by the picture. The soup was unpleasantly sour, in fact, tasted quite awful. We weren’t sure if the tomatoes were rotten. Anyway, we learnt and the next time round, we’ll definitely include garlic cloves and onions to flavour the soup. It was such a turn-off on our precious Saturday night…

 
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Posted by on September 25, 2012 in Chicken-based

 

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Mexican Vegetarian Kidney Bean Soup

Before recommending our new creation, let us introduce you to our lovely nephew, Utt!!!

Hello world!

Well, sis calls Utt a little monster because he managed to turn all adults into zombies. Good luck to the couple & our parents! 🙂

Back to the topic!

This morning we went to a buddhist centre for classes. We are practising vegetarianism on the days we make offerings. (It’s not a must for buddhist) Well, perhaps another day for Buddha’s teaching.

As compared to the usual suite of vegetarian food we normally cook at home, this soup is definitely a refreshing change. Kudos to our dear friend, Xin, who gave us the inspiration!

Highly nutritious, this thick soup went well with warm tortilla. Hoe is pleasantly surprised to have a taste of Mexican food in the comforts of our home. Scoop a big spoonful of ingredients and hide it in the wrap and yummy, you’ve gotten a vegan burritos! We enjoyed it with a bowl of yogurt & melted cheese. Slurp~

Ingredients: 1 can organic kidney beans, 1 onion, 3 garlic, 8 cherry tomatoes, 1 red capsicum, 1 carrot, 1 zucchini, 50g fresh corn, 50g green pea, 1 red chili, 1 green chili, salt, black pepper, cumin. (We blended 2/3 of kidney beans + 1/2 onions + 3 garlic + 1/2 carrot to achieve a thick base)

These tiny kidneys are excellent for our hearts and digestive health. We will be sure to continue our creations and bring our soup to new heights!

 
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Posted by on September 16, 2012 in Recipes, Vegetarian

 

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Butter Pumpkin Soup

My in-laws are out-of-town, leaving behind Delsea the cute miniature schnauzer in our care. Our plan is to leave Delsea in the nearby pet hotel and take her home on weekends. Look at her lying lazily in the backseat of the car, ain’t she cute?

Sometimes i really wish weekends can be much longer for us to do all the things we love…..

We love to make soup, taste soup and improvise…

Tada! Our pumpkin addiction is back! There’s just so much you can do with this marvellous ingredient. Ever since we started roasting pumpkin instead of boiling it, the pumpkin soups really taste much more aromatic. It almost feel like you are trying to master a sport like tennis. You can’t do the serve no matter how the coach teaches you. Roasting pumpkin is like having the sudden realisation of how to serve the tennis ball. You feel the rhythm and start to understand the ball dynamics. It’s like bringing the game to the next level.

I guess this goes the same with a lot of things we are doing our best to achieve. Often, we get stuck without having real progress for an extended period of time but with perseverance, we can often achieve a breakthrough. Now there may be many different levels of mastery to achieve, it is important to keep up the spirits and recognise each milestone that we have achieved.

This time round, we explored a new method of getting pumpkin puree. Instead of removing the pumpkin skin before we roast it, we decided to cut the pumpkin in half and roast it in the oven. Now this really makes extracting the pumpkin puree a much easier task!

We added half a block of butter to the pumpkin soup.

It tastes so good…. you can almost feel the butter melting in your mouth! Butter combines really well with a large variety of soups.

Ingredients: Butter, roasted pumpkin, garlic, thyme, salt, milk, flour, olive oil.

Butter definitely adds a dense flavour to the soup. Pumpkin soup by itself has a very sweet and smooth taste. Adding butter creates a deeper texture to it without masking the natural sweetness of the pumpkin.

 
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Posted by on September 2, 2012 in Pumpkin-based, Recipes

 

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Spiced Carrot Soup

Another year to bid goodbye to my twenties. Well, I guess I have to confess that I’m in need of good food to fight that age! We are going organic as much as possible and stocking our fridge with vegetables and fruits. Right, we simply enjoy munching on a variety of colourful food.

We had grilled portobello mushrooms with cheddar cheese, baked salmon with brown sugar, spinach cucumber salad, corn and of course our soup!

Ingredients: Pureed Carrot, garlic, onion, apple, curry powder, milk, organic chicken stock, salt

After reading on the health benefits of garlic, we decided to use it generously in this soup. Garlic has the ability to slow down aging process and I admit this is one of the compelling reasons to why this soup is packed with these pungent bulbs. 🙂

I really love this soup and it tasted exactly like its name. I savored every sip and yes! I’ll be a loyal fan to pureed soup!

 
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Posted by on August 27, 2012 in Chicken-based, Uncategorized

 

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